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SA NUJ OAHU I N Environmental Health Department
<br /> L■ COUNT Y--
<br /> c/ `p Greorne5S grows her,. Timeln: 1-09pm
<br /> Time Out: 2:57 om
<br /> Food Program Official Inspection Report
<br /> Name of Facility: SALISBURY DELI &CATERING Date: 12/13/2018
<br /> Address: 1123 E VINE ST, LODI 95240
<br /> Owner/Operator: SALISBURY, BRUCE Telephone:
<br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS
<br /> Inspection Type: ROUTINE INSPECTION -Operating Permit
<br /> VIOLATIONS AND CORRECTIVE ACTIONS
<br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7;
<br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health
<br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of
<br /> the food facility.
<br /> #7 Hot and Cold Holding Temperatures MAJOR
<br /> OBSERVATIONS:2 D coldtech reach in cooler has temp at 54F. Provide 41 F or below in 2 days.(Owner adjusted temp to
<br /> get to 43F).
<br /> Roast beef, deli meat have temp of 51 F and 54F respectively. Discard and provide 41 F or below for potentially hazardous
<br /> food. Corrected on site.
<br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998,
<br /> 114037, 114343(a))
<br /> #27 Food Protected from Contamination
<br /> OBSERVATIONS:3 cooked food containers are placed in walk in cooler uncovered. Cover today. Corrected on site.
<br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060,
<br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c))
<br /> #34 Warewashing Facilites Maintained
<br /> OBSERVATIONS:Chlorine test strips are not available on site. Provide strips in 3 days.
<br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br /> 114101.1, 114101.2, 114103, 114107, 114125)
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Deflector plate of the ice maker is showing mold. Clean today.
<br /> Hood filter is showing grease build up. Clean today.
<br /> Fans covers in walk in cooler are showing dirt build up. Clean today.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> FA0022922 PR0540092 SCO01 12/13/2018
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com
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